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Preparation

Preheat oven to 350°F. Combine honey, lemon juice, and melted butter in large bowl. Add pears; toss to coat. Arrange pears in single layer on large rimmed baking sheet. Sprinkle with salt and pepper. Roast pears 30 minutes. Turn pears to coat with juices and roast until very tender, about 35 minutes longer. Transfer pears and caramelized liquids to food processor; blend until smooth. (Pear puree can be made 2 days ahead. Cover and refrigerate.)

Cook potatoes and turnips in separate large pots of generously salted water until tender, about 25 minutes. Drain well. Transfer turnips to processor; puree until smooth. Mash potatoes with room-temperature butter in large bowl until smooth. Stir in pureed turnips. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Rewarm in microwave before continuing.)

Rewarm pear puree. Place potato-turnip mixture in large serving bowl. Swirl in pear puree and serve.

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Recent Reviews

This seemed like a lot of work for the result. The flavor was nice except the turnips were not really detectable. Several of those I made it for did not like the consistency or texture of it.

mgullace from New York /

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So delicious! I halved the recipe, used russet potatoes and turnips from my garden. I added a lot fresh thyme to the pears because I love herbal flavors. Im sure sage would work well also. I used 1/2 the butter but added a splash of half& half and veggie broth to the potatoes.

A Cook from Beverly Hills, CA /

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This is so so good. Have made for guests many times and everyone asks for recipe.

masiegler from Tucson, AZ /

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Heavenly! Cut recipe down by 4 to make
a smaller amount, but it was so good,
I'll make more next time! Had freshly
roasted and salted almonds with another
part of the meal and they went really
well.

A Cook from Portland, OR /

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I reviewed this from a couple of Thanksgivings ago. I was really craving this recipe tonight, but since turnips are not really in season, I made a batch with just yukons. Also had trouble finding the Bosc pears because it's the tail end of their season now, so bought a big bag of D'Anjou pears from costco. This combination worked just as well as the original. This is the absolute best mashed potato recipe. Just love it!